Tropical Bay Scallops with Spring Greens

Time for mass-updating!! Sorry for the lack of consistency... I'm hoping to get better about that as my life changes (read: after graduation). Here begins a mass entry.

Tropical Bay Scallops with Spring Greens:

Bay scallops were on sale (woohoo!!) and we've been trying to eat healthier, so I thought they might be the perfect accessory to a spring salad. I sauteed them in the wok with a touch of butter and plenty of lime.


Then made a tropical vinaigrette of lime juice, lemon juice, EVOO (damn you, Rachael Ray!!), sugar (woops.. not the healthiest) and a touch of wildflower honey. I seasoned the dressing with garlic, sea salt, and plenty of pepper (black, although white would have been better). It's a very simple dressing, but a good one, nonetheless. I was afraid Josh wouldn't like the extreme tartness and sweetness, but even he considered it a hit!



I tossed the dressing over fresh spring greens and topped the mix with shredded carrots, tomatoes, a few radishes (only on mine!) and the scallops. Next time, I recommend adding jicama and mango for a true tropical flavor.